Recipes

Brown Butter-Oatmeal Cookie Ice Cream Sandwiches

by Gail Simmons 10:29 AM, November 8, 2017

Aired November 9, 2017

Serves Makes 12 Sandwiches
Ingredients

1 ½ cups old-fashioned whole oats
10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature, divided
1 cup unbleached all-purpose flour
½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
¾ cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup coarsely chopped pitted dates
1 cup walnut halves, coarsely chopped (optional)
Caramel or vanilla ice cream 

Preparation

For the cookies:
Heat the oven to 350 ℉ with the racks in upper and lower thirds.
On a rimmed baking sheet, spread the oats in a single layer. Bake on the lower rack, stirring
once halfway through, until fragrant and lightly toasted, about 12 minutes. Transfer the pan to a
wire rack; let the oats cool completely.
Meanwhile, place 5 tablespoons of the butter in a 1- to 2- quart saucepan. Cook over low heat,
swirling the pan occasionally, until the butter has a nutty aroma, is a rich brown color, and the
bottom of the pan is speckled with browned bits of the milk solids, 12 to 14 minutes. Transfer
the brown butter to a small bowl and let cool for 20 minutes.
In a medium bowl, whisk together the cooled toasted oats, flour, baking powder, cinnamon, and
salt. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a
hand mixer, beat the remaining 5 tablespoons soft butter and the brown sugar on medium-high
until very smooth, about 2 minutes. Add the brown butter and continue beating on medium-high
until light and fluffy, 3 to 5 minutes. Mix in the egg and beat thoroughly, scraping down the sides
of the bowl if necessary, until incorporated. Beat in the vanilla. With the mixer on low, or by
hand, mix in the dry ingredients until just combined. Fold in the dates, and walnuts if using.
Line two baking sheets with parchment paper. Form the dough into 24 balls (each about 2
tablespoons). Arrange the balls on the baking sheets, spacing at least 2 inches apart. Press
each ball into an even 2-inch round.
Bake 10 minutes for soft and chewy cookies. Remove from the oven and let cool for 1 to 2
minutes on the baking sheets. Using a spatula, transfer the cookies to a wire rack to cool
completely.

To assemble the sandwiches:
Place 12 cookies flat side up on a clean work surface. Working quickly, place ⅓ cup ice cream
on each. Sandwich with remaining 12 cookies, flat sides together, and gently press to adhere.
Serve immediately, or wrap individually in plastic wrap and then in foil, and freeze for up to 3
days.

Adapted from "Bringing It Home: Favorite Recipes from a Life of Adventurous Eating” by Gail Simmons. Copyright © 2017 by Gail Simmons. Used with permission by Grand Central Publishing. All rights reserved.

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